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pregnant fondue?

jeniyo Jun 26, 2009 11:01 AM

Hello fellow chocolate obsessed friends!

i have been assigned to assemble a fondue pot for a baby shower. The problem is that most fondue recipes require liquor (rum, brandy, grand marnier). Should i just add the equal amounts of cream?

any tips on incorporating some good flavors in this instance, instead of melted fudge?

assuming it does not burn off in a melting pot, is on tbl of it okay? I obviously have not been pregnant- oh well...

by the way, i'm making a pound cake, orange peels and possibly almond maroons.

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    milklady RE: jeniyo Jun 26, 2009 11:16 AM

    I'm quite pregnant, and I would happily eat fondue whatever the recipe. A small amount of alcohol, spread out among many people, would only pose a problem for the most cautious of pregnant women. But I'm sure that cream would work as well. Sounds delicious!

    1 Reply
    1. re: milklady
      rose water RE: milklady Jun 26, 2009 11:34 AM

      yes, i agree. provided it's not a surprise, you could just ask your friend her comfort level with a tiny smidge of cooked off alcohol. you can get orange-y flavor by adding orange zest, but you won't get the same flavor/depth as if you added the liquor. that being said, i'm not sure the alcohol is as essential to the flavor of chocolate fondue as it is for cheese.

    2. a
      adamshoe RE: jeniyo Jun 26, 2009 11:21 AM

      Having never been PG either, no expert here, but your post title was so intriguing. Agree w/ milklady completely. If you're really worried, you could reduce the alcohol on the stove or by flambéeing it before you add to the chocolate. adam

      1 Reply
      1. re: adamshoe
        jeniyo RE: adamshoe Jun 26, 2009 11:36 AM

        Thanks guys. I think i'll try Adam's idea of flambeing the liquior at home.

      2. c oliver RE: jeniyo Jun 26, 2009 11:40 AM

        Ask her.

        1. d
          ddelicious RE: jeniyo Jun 26, 2009 12:10 PM

          i would prefer a dark choc fondue with no liquor to one with cream. sounds delish.

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